Pizza is just one of those dishes that you're always in the mood for, especially at the weekend. With so many topping choices - not to mention the dips for your crusts - its versatility is the main thing that makes it so great.
However, if you're ordering it from a takeaway, it can be pretty expensive. And it won't come as a shock to know that it's not always the healthiest option either. But one Jamie Oliver recipe requires just five main ingredients to make a pizza - and you don't even need to put it in the oven.
The top chef shared his 10-minute pizza recipe on TikTok as well as on his website, claiming it costs just 80p per portion - so far more affordable than takeaway chains.
And interestingly, it's cooked in a pan over the hob, meaning you don't even have to turn on the oven to whip up this family favourite.
One person in the comments raved: "Just made it and it was amazing. This will be how I make pizza from now on. Thanks."
Another said: "Never thought of making pizza on the stove, absolutely brilliant."
Here's how to make it.
Jamie Oliver's no-oven pizza
Ingredients
- 250g self-raising flour, plus extra for dusting
- ½ x 400g tin of chopped tomatoes
- 50g mature Cheddar cheese
- 1 red onion
- ½ a red pepper
Method
Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml of cold water, using a fork to stir as you go so it comes together into a ball of dough. Knead for one minute on a clean flour-dusted surface, and put aside.
Peel and finely slice the onion and deseed and finely slice the pepper, adding to a pan with olive oil over medium heat. Season with a pinch of sea salt and black pepper, place a lid on top and fry for two minutes.
Meanwhile, roll out the dough into a round the size of the pan, just under ½cm thick.
Remove the veggies from the pan, give it a wipe then gently transfer the dough to the dry pan, gently pressing in your fingertips into the dough to create dimples.
Cover with a lid and cook for three minutes on one side, then carefully flip over. Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm gap around the edges.
Scatter over the cooked veg and coarsely grate over the cheese. Turn the heat down to medium, put the lid on and cook for a final three to four minutes, or until the cheese has melted and the base is crispy.
